Apple Oat Crumble
Easy, healthy recipe for Apple Oat Crumble with reduced sugar, made extra crisp with toasted oats. Serve with ice cream, cream, salted caramel sauce - or just like the French do: on its own.
Equipment
- 24cm (9½ inch) deep pie dish ovenproof
Ingredients
Oat Crumble Topping
- 100 g (3.5oz/ 1¼ cups) Medium porridge oats
- 100 g (3.5oz/ 1¼ cups) plain (all-purpose) flour
- 50 g (1.75oz/ ¼ cup) soft light brown sugar
- good pinch fleur de sel salt
- 100 g (3.5oz/ 8 tbsp) butter, unsalted cubed, between cold to room temperature
Apple Crumble Filling
- 1 kg (5-6) Apples Granny Smith, French Delicious (weight once peeled) See NOTES
- 30 g (1oz/ 2 tbsp) butter, unsalted
- 30 g (2 tbsp) sugar
- 1 teaspoon vanilla sugar or powdered vanilla/extract
Instructions
- Combine all the crumble ingredients an a large bowl. Lightly rub the butter through your fingertips until the mixture resembles breadcrumbs. Set aside.Tip: if making double quantities of crumble, freeze the other half for an extra speedy dessert next time.
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Peel, core and chop up the apples roughly into chunks. Melt the butter in a large non-stick frying pan over medium heat. Toss in the apple chunks with the vanilla and sprinkle over the sugar. Fry briefly, turning the apples in the butter and sugar for about 5 minutes. The apples should not be mushy or give out their juices - just cooked and lightly caramelised.
- Transfer to the baking dish (no need to butter it) and sprinkle on a generous amount of crumble in an even layer until the apple filling is completely covered.
- Bake for about 35 minutes, or until the top is toasted and lightly browned.
Notes
How to Serve
Serve warm or at room temperature - either on its own, with vanilla ice cream, custard or salted caramel sauce. For the adults, accompany with a Calvados/Drambuie ice cream. Also delicious with chestnut vanilla ice cream.Apples
Use any of your favourite apples: I use Granny Smith or Golden Delicious as they keep their shape better. If you prefer yours to cook down more like an apple pie, then use Braeburn or Pink Lady. For more on baking, see the guide to apples.Apple Oat Crumble Variations
- This relies simply on vanilla and apples at their best - if you prefers yours with a little spice, then substitute the vanilla with ground cinnamon, nutmeg or allspice.
- Use 75% apples and substitute the rest with either freshly chopped rhubarb or fresh blueberries.
- For a holiday version, bake the crumble with a layer of mincemeat or add a few chopped nuts.
Crumble Storage
Store any leftovers in an airtight container or cover with aluminium foil in the fridge for up to 2 days. Just reheat to re-crisp in the oven or microwave. The oat crumble freezes well, so ideal for making in advance.Tip: make double quantities of the crumble topping and freeze the other half for an easy advanced prep dessert. Nutrition (465 calories per 236g serving): 4g protein; 20g lipids; 67 carbohydrates; Glycemic index: 35.
Nutrition
Calories: 465kcal
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